Roasted red pepper jam



I used to work in a chocolate shop. The chocolates and truffles were made in the premises and I certainly developed a new appreciation for how they are made. At Christmas time, gift baskets were ordered and boxes of chocolates were combined with wine, crackers and special jams such as this red pepper jam in order to make the gifts really impressive. Those “gourmet” jams, I later learned, are often not so hard to make yourself. This is great with ham, chicken or even on a burger! I also like it on a cracker with a bit of cream cheese.Β  This recipe made 1 medium sized jar.

1/2 kg red roasting peppers
40 ml white wine vinegaror apple cider vinegar
200 grams sugar

1. Roast the red peppers. Not sure how? Check out How to roast peppers

2. Make sure all seeds are removed. Place them in a food processor to puree them well.

3.Place them in a pot over low heat with the rest of the ingredients. Stir frequently. Keep it on low heat for about 35 to 40 minutes. Test doneness by putting a small spoonful on a cold dish. Tip the dish to one side. If the jam does not run, it is ready. If you waited too long and the jam is too thick, do not panic. Stir in a touch of hot water until you get the consistency you need. Pour into a sterilised jar.

Enjoy! Xxxx Natascha


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